Tis the season for sharing many of your favorite recipes for gift giving. I have started to make a few varieties of cookies that freeze well so that I am not spending every day in the kitchen before the holiday approaches.
I love to make many different types of cookies to create a nice presentation for gifting a tray to all our neighbors and drop-in guests. This week I made my traditional Italian cookies called "Cuccidati" which is our family's favorite.
Cuccidati
I have done previous posts on how I made these scrumptious cookies in previous years so I will not repeat that here. Today, I will share two easy cookies you can make that everyone will enjoy.
Pecan Sandies
Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
½ cup confectioner's sugar for rolling balls into
- In a large bowl, cream together the margarine, vegetable oil, eggs, vanilla, 1 cup white sugar, and confectioners' sugar until smooth.
- Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
- Roll dough into 1-inch balls and roll each ball in remaining white sugar.
- Place the cookies 2 inches apart onto an ungreased cookie sheet or lined parchment paper. Press a whole pecan into the center of each cookie.
- In a preheated 375 degrees F oven (190 degrees C). Bake cookies for 10 to 12 minutes or until the edges are golden. Remove from cookie sheets to cool on wire racks.
RECIPE SOURCE
Snickerdoodles
Ingredients:
1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Coating:
2 tablespoons white sugar
2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper
- Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy.
- Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until the dough holds together.
- Mix 2 tablespoons of white sugar and cinnamon together in a bowl. Form dough into 2 teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
- Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Note: When removing cookies from the oven, they make look doughy still. Allowing them to continue to cook on the cookie sheet out of the oven prevents hard cookies.
RECIPE SOURCE
I think I will take a break until the weekend and start some Christmas decorating. I will continue to update my baking throughout the month. Traditions are always fun to carry on and I know that those who receive the cookies will really appreciate all the effort.
I look forward to seeing some recipes from all of you. Perhaps I will have to add some new varieties to the cookie trays next year.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
